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Summer Peach Potpourri

2 c Bay Leaves
2 c Blue Larkspur (Calcatrippae) Flowers
1-1/2 c Mace
1 c Uva Ursi Leaves
1 c Windmill Pods, Orange
1 c Velvet Flowers, Burnt Orange
1/2 c Ginger Root Pieces or Slices
1 c Oak Moss
1/2 c Sarsaparilla Root
3/4 oz Peach Fragrance Oil
8 Cinnamon Sticks, 6"
6 Preserved Magnolia Leaves
1 Peach, sliced and dried (cut a peach in half, remove pit, slice thinly, then air dry or use a dehydrator)


Combine Moss, Sarsaparilla and add Peach Fragrance. Cover and set aside for several hours to absorb the oil.
Combine first 7 ingredients and add the fixative/fragrance mixture, mix well and age for a week or two.
Display suggestion: Pour into a large clear glass bowl and arrange the Cinnamon Sticks, Magnolia Leaves and dried Peach slices on top. To preserve the scent, cover with Saran wrap when not using.